Would YoU Eat It???

I would. for breakfast, but nothing later and I'd reheat it in an omlet or something. Heck, I'd probably fry it up crispy in grapeseed oil, just in case...and I'd still use the bones for stock.

I'm risky, though - some say too much. I like to run around barefoot and one put a pitch fork thru my foot...damage was already done so I keep doing what I was doing and then went in and cleaned it.

However, I must add the disclaimer - when in doubt, throw it out.

Good luck...but don't let others who may be as off kilter as I am decide, we aren't the ones who may get the rough end of it. Got any dogs?

 

So that was 8 hours on the bench then?

What temp was it inside your kitchen during that time? I think that will say a lot about how 'safe' the chicken is. Would I serve it in a commercial kitchen? HELL NO! Would I feed it to children or the elderly?..... probably not! Would I eat it myself... if the room was cool during that time, and I was hungry... staring at a lovely roast chook..... Of course I'd eat it

I'm a lot like Czech's chicks though. I'm risky... when it comes to my meat at least! lol I'll eat almost anything. Oh and I'm no old timer.. I just like my food.

 

I'd toss it.

It isn't worth the risk of getting sick. I wouldn't even feed it to my dogs. 8 hours of sitting out on the counter, unless your kitchen is icy cold, about refrigerator temperature, you have an excellent incubator of bacteria there. The issue is not the cooking. The issue is the amount of time you left it at a good temperature to cultivate bacteria.

Now, during the winter, I'll set food out in my garage to cool and leave it to morning, but it is 30-32 degrees F out there at night. That's a big difference from room temperature.

 

All the food sanitation rules say toss it..... BUT if it were me, I'd nuke it in the microwave when I want to eat it, and call the matter settled. Sure you'll get overcooked chicken that way, but that will also kill any heebie jeebies that might have taken the opportunity to grow on it.

I can't stand to see food go to waste that needs just a little bit extra effort to make safe (if you consider microwaving something 'effort'). The average kitchen is clean enough to get away with more shenanegans than a commercial kitchen could.

 

I'd eat it.

But I'm also someone that will leave meat in the sink to defrost all day and I've left stuff on the stove overnight that was still too hot to put in the fridge without cracking the shelves.

This is a completely perosnal decision. If it weirds you out, toss it. If it doesn't bother you, eat it.